Teriyaki Chicken is the BEST! The only problem is the store bought varieties of teriyaki sauce usually contain high-fructose corn syrup and fillers. Blah.
BUT NO WORRIES! This simple recipe will give you “take-out” quality teriyaki sauce in less than 10 minutes. You can drizzle this teriyaki sauce over rice, chicken and vegetables. **I have also used this recipe in a slow-cooker. Just make teriyaki sauce and add a few chicken breasts. Cook on low for 6 hours. Enjoy!
Teriyaki Sauce:
1/4 cup soy sauce
1 cup water
1/2 t. ground ginger
1/4 t. garlic powder
1/4 cup brown sugar
1 T. honey
1 t. sesame oil
2 T. cornstarch
1/4 cup very cold water
In a medium saucepan, add soy sauce, water, ginger, garlic powder, brown sugar, honey, and sesame oil. Bring to medium warm heat, stirring and dissolving brown sugar. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Add cornstarch mixture to saucepan and whisk quickly until combined. Bring to a low boil,stirring constantly until sauce thickens.
For Teriyaki bowls simply make brown rice and stir fry some vegetables and chicken. Yum!
Perfect Brown Rice:
3 cups water
1 1/2 cups short grain brown rice
Bring water to a boil (do not add salt). Add rice and boil for 5 minutes. Cover with a tight fitting lid and turn to low. Simmer for 20-25 minutes or until water is absorbed. Fluff rice and season with a little salt.
Stir-Fry Vegetables:
Try using any variety of vegetables: zucchini, red peppers, broccoli and onions. Cut into bite-size pieces. Add 2 T. oil to
wok or skillet. Bring to a high heat and add veggies. Toss or stir vegetables briskly with a wooden spoon for 3-5 minutes. Remove from pan and set aside.
Stir-Fry Chicken:
Cut 2 chicken breasts or 4 thighs into 1 inch cubes. Add 2 T. oil to wok or skillet. Bring to high heat and add chicken. Briskly toss or stir with a wooden spoon until fully cooked. Season with a little salt.
Recipe courtesy of Lemon Poppy Inc. www.lemonpoppyinc.com
